Chickpeas and Swiss chard with yoghurt from Essential Ottolenghi: A Collection (page 100) by Yotam Ottolenghi

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Notes about this recipe

  • jenburkholder on August 10, 2020

    I thought this was lovely with fresh garden chard. Crazily easy and almost a whole meal in itself. The caraway added a surprising depth.

  • Ro_ on January 21, 2020

    I used spinach instead of swiss chard, as it's what I had. This was nice, I enjoyed the spicing but as another commenter says would probably increase the quanities of spice (and carrot) next time.

  • ksg518 on March 28, 2019

    This appears to be a variation on Ottolenghi's chickpea sauté from Plenty, which I really like. There are some differences, including roasting the carrots instead of just adding them directly to the sauté and just using the chard leaves rather than worry with the stems. But, for me the biggest differences were the addition of a fair amount of onion, which I thought weighed down the dish and the deletion of mint which also made it heavier than the original. I think I'll stick with the original.

  • kari500 on February 16, 2019

    I'd bump up the spices next time, and maybe add some cayenne and/or sumac. Served over rice as a vegetarian main. I liked it.

  • JennyHay on October 28, 2018

    Loved this as a side dish served with lamb.

  • CallmeIshbel on October 26, 2018

    Delicious side dish, used cashew tofu yoghurt sauce and purple carrots

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